Sweet Potato-Cheesecake Squares

Courtesy of Martha Stewart

Scoot over pumpkin pie because the sweet potato cheesecake will be on the next Thanksgiving menu. A delicious alternative to the traditional pumpkin pie, the velvety sweet potato cheesecake squares will be definite crowd-pleaser.

Total Time: 3:30

Prep: 0:15

Level:
Moderate

Serves:
12

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Ingredients

1½ lb. sweet potatoes

18 oz. graham crackers (9 ounces total)

1 c. sugar

1 stick unsalted butter

3 tbsp. unsalted butter

fine salt

1½ c. ricotta

½ c. low-fat plain Greek yogurt

4 large eggs

Lightly sweetened whipped cream

Directions

Preheat oven to 375 degrees F. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).

In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees F.